Italian Style Bacon & Eggs - cooking recipe

Ingredients

1/4 lb pancetta (or sub bacon cut in sml strips ... approx 1 cup)
1 tablespoon olive oil (or butter)
1/2 lb spaghetti
4 eggs
2 tablespoons light cream
2/3 cup parmesan cheese (freshly grated & divided per prep directions)
1 large tomatoes (seeded & diced)
1/2 teaspoon italian seasoning (I use McCormick Classic Herbs)
salt (to taste)

Preparation

Put the olive oil (or butter) in a fairly lrg skillet. Add the pancetta (or bacon) & fry it lightly over med-heat till the fat has melted. Remove from heat & set aside.
Cook spaghetti in boiling salted water.
Meanwhile, beat the eggs in a bowl w/a whisk. Whisk in the cream, half of the Parmesan cheese & the Italian herb blend. Add the diced tomato & stir to combine.
When the spaghetti is still fairly firm to the bite, drain & transfer it to the warm skillet w/the bacon. Place over med-heat & stir so it will absorb the flavor of the pancetta (or bacon).
Pour the egg mixture over the spaghetti & bacon in the skillet & cook to desired doneness, but do not overcook to dryness.
Serve immediately w/the remaining Parmesan cheese on the side to be added individually as desired.